OLD FASHIONED
GINGERBREAD
Louan Rogers, Sustainer
1 cup butter,
softened
1 cup sugar
2 eggs, beaten
2 cups flour
1 tsp cinnamon
1 tsp ground
cloves
1 tsp ground
ginger
1 cup dark
molasses
1 tsp soda
1 cup boiling water
Cream butter and
sugar. Add eggs, cinnamon, cloves, ginger. Mix well with mixer on low speed add
flour alternately with the molasses, beginning and ending with the flour.
Dissolve soda in boiling water and add to batter. Bake in greased 9x12 or 9x13
pan at 375 degrees for about 30 minutes. When cool dust with powdered sugar or
serve warm with whipped cream.
PECAN PIE
Jane Sample
1 cup white corn syrup
1 cup dark or light brown sugar (I prefer light)
1/3 cup melted margarine (5 tbs)
1 tsp vanilla
3 whole eggs (slightly beaten)
1+ cup chopped pecans
Whole pecans (enough to arrange around pie - about 1-1 1/2 cups)
Combine syrup, sugar, salt, butter, and vanilla. Mix well. Add slightly beaten eggs. Pour into a 9-inch unbaked pie shell. Sprinkle chopped pecans all over. Arrange whole pecans around the shell, setting them lightly on the surface. Bake in pre-heated oven at 350 degrees for approximately 45 minutes.
PAULA DEEN
COOKIE DOUGH TRUFFLES
1/2 cup butter,
softened
3/4 cup brown
sugar, firmly packed
1 teaspoon
vanilla extract
2 cups
all-purpose flour
1 (14 oz) can
sweetened condensed milk
1/2 cup semi-sweet
mini chocolate morsels
1 cup pecans,
finely chopped
1 1/2 lbs
chocolate bark candy coating, melted
In a large bowl
cream butter and brown sugar with an electric mixer at medium speed until
creamy. Add vanilla. Gradually beat in flour and add milk. Add chocolate morsels
and pecans, mixing well. Shape into 1-inch balls. Place on waxed paper; chill 2
hours.
*Cook's Note: Since the dough is sticky, roll
your fingers into flour. This will make it easier to roll.
Melt chocolate bark candy coating in a double
boiler. Using 2 forks, dip cookie balls into candy coating to cover. Place on
waxed paper and chill to set. Store in the refrigerator for at least 1 hour.